4 (5 oz.) boneless skinless chicken breasts
1/3 cup sugar free or light apricot jam
1/4 cup water
3 tbsp. Spicy Brown Mustard
2 tbsp. reduced-sodium soy sauce
1/2 tsp. ground ginger
1. Heat large non-stick skillet over medium heat with Pam.
2. Cook chicken for approx. 12 minutes until lightly browned (no longer pink in center), turning once.
3. Stir in jam, water, mustard, soy sauce and ginger. Simmer 2 min. Stir occasionally.